Gluten-Free Battered Shrimp
A certified gluten-free battered shrimp unlocks a shopper segment most private labels ignore. We develop it to the same crisp, light batter — without wheat.
Tell us about your market and product requirements.
Product overview
Whole shrimp in a rice-flour-based batter, certified gluten-free. Appetiser or snack for gluten-avoiding shoppers. 340 g retail box (~13–17 shrimp).
Applications
- Retail frozen
- Foodservice
- Party & sharing
Product information
Reference data for the displayed configuration. Confirm the final specification for your market before launch.
- Species
- Vannamei
- Cut
- Whole shrimp, battered
- Batter
- Gluten-free: rice flour, corn flour and starches (no wheat)
- Certification
- Produced to a certified gluten-free standard
- Count
- ~13–17 shrimp per 340 g box
- Ingredients
- Shrimp (shrimp, salt, sodium phosphate), Canola oil, Rice flour, Water, Modified corn starch, Yellow corn flour, Corn starch, Sugars (sugar, dextrose), Salt, Garlic powder, Toasted onion powder, Guar gum, Baking powder, Rice starch, Natural flavour, Yeast, Extractives of annatto, Spice extractives.
- Allergens
- Shrimp (crustacean); gluten-free
- Basis
- per 100 g / per serving (85 g, approx. 4 shrimps)
- Energy
- 235 kcal / 200 kcal
- Fat
- 14.1 g / 12 g
- of which saturates
- 1.2 g / 1 g
- Carbohydrate
- 18.8 g / 16 g
- of which sugars
- 1.2 g / 1 g
- of which fibre
- 0 g / 0 g
- Protein
- 9.4 g / 8 g
- Sodium
- 506 mg / 430 mg
- Sodium targets
- Set per destination market. For sodium-sensitive markets such as Canada and the US, the formulation is reviewed against the applicable front-of-pack and sodium-claim thresholds before launch.
- Internal temperature
- 165°F (74°C) — follow the pack
- Cooking
- 425°F, 16–18 min, turning once
Packaging, storage temperature and shelf life are confirmed per the agreed specification.
Options & variations
Indicative configurations for this product line. Pack format, shrimp count, coating, treatment and preparation can be specified to your brief — not every combination is standard, so confirm availability before the first sample.
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The development opportunity
An evidence-based view of why this format exists, where it sells, and what to develop. Product-line counts come from Ecosea's own market scan; market figures are from public sources, linked below.
Market rationaleWhy this format?
A gluten-free batter makes the familiar breaded-shrimp occasion accessible to coeliac and gluten-avoiding households that conventional wheat-battered products exclude. Certification and cross-contact control are the core product promise, not a niche claim: coeliac disease affects roughly 1 in 100 people worldwide, yet most cases remain undiagnosed, so clear certification does real selection work at the freezer door.
Where it playsChannel and occasion
Primarily retail frozen seafood and appetizer sets in Canada and the US, where the format suits household sharing, oven preparation and stock-up occasions. Secondary potential exists in foodservice and pub-style menus that need a credible gluten-free fried-shrimp option without separate frying infrastructure.
Product propositionWhat to differentiate?
Certification plus cross-contact proof: show the certified gluten-free facility and testing regime clearly, since coeliac shoppers screen for assurance rather than the words alone. Texture parity: rice- and corn-based batter must deliver crunch, adhesion and oven recovery comparable to wheat batter, with explicit oven and air-fryer guidance. Count and value transparency: state shrimp count per box and net weight plainly, and support with clean-label and responsible-sourcing cues to justify a premium over standard breaded shrimp.
References
Have an annual development brief?
Share your benchmark, launch window, target cost and intended channel to frame the next evaluation.
Related products
View all products ↗Bring this concept into your development pipeline.
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